Oreo™ Cookies and Cream Cupcakes

Oreo™ Cookies and Cream Cupcakes
100 min.
24
235kcal

Suggestions


Indulge your sweet tooth with these delightful Oreo™ Cookies and Cream Cupcakes, a perfect treat for any dessert lover! With a rich chocolate base and a creamy filling, these cupcakes are sure to impress at any gathering. Imagine biting into a soft, moist cupcake that reveals a luscious marshmallow and Oreo filling, topped with a fluffy white frosting that melts in your mouth. Each bite is a heavenly combination of flavors and textures that will leave you craving more.

These cupcakes are not only delicious but also incredibly easy to make, thanks to the convenience of a boxed cake mix. In just 100 minutes, you can whip up 24 scrumptious cupcakes that are perfect for parties, celebrations, or simply as a sweet treat for yourself. The addition of coarsely broken Oreo cookies on top adds a delightful crunch, making each cupcake a delightful experience.

Whether you're hosting a birthday party, a family gathering, or just want to satisfy your dessert cravings, these Oreo™ Cookies and Cream Cupcakes are the ultimate crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds!

Ingredients

  • box duncan hines devil's food cake 
  • 12 oz fluffy frosting white
  • 0.5 cup marshmallow creme 
  • 12 oz fluffy frosting white
  • cup crème-filled chocolate sandwich cookies 

Equipment

  • bowl
  • oven
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes.
  3. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  4. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  5. In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag.
  6. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  7. Frost cupcakes.
  8. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

Nutrition Facts

Calories235kcal
Protein2.34%
Fat32.37%
Carbs65.29%

Properties

Glycemic Index
3.58
Glycemic Load
8.28
Inflammation Score
-1
Nutrition Score
3.0508695352499%

Nutrients percent of daily need

Calories:234.62kcal
11.73%
Fat:8.67g
13.34%
Saturated Fat:1.81g
11.29%
Carbohydrates:39.37g
13.12%
Net Carbohydrates:38.75g
14.09%
Sugar:29.12g
32.36%
Cholesterol:0mg
0%
Sodium:226.53mg
9.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.41g
2.82%
Iron:1.66mg
9.23%
Vitamin B2:0.13mg
7.66%
Phosphorus:59.9mg
5.99%
Vitamin K:6.2µg
5.9%
Vitamin E:0.8mg
5.32%
Copper:0.09mg
4.71%
Folate:17.49µg
4.37%
Manganese:0.09mg
4.27%
Selenium:2.61µg
3.72%
Vitamin B1:0.05mg
3.1%
Magnesium:11.88mg
2.97%
Calcium:29.25mg
2.93%
Vitamin B3:0.52mg
2.62%
Fiber:0.63g
2.5%
Potassium:84.64mg
2.42%
Zinc:0.21mg
1.42%